Notes:

Recipe from Cooking Light

Cal 308,fat 7.9g (sat4.9g0, protein 3.9g, carb 56.7g, fiber .5g, chol 22mg, Fe 1.3mg,Na 269mg, Ca 29mg

Ingredients

• Cooking Spray
• 3c cake flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 2/3c granulated sugar
• 4 large egg whites
• 2c fat free buttermilk
• 1 (1oz) bottle red food coloring
• 1 tsp vanilla extract

Frosting:

• 7 oz 1/3 less fat cr cheese
• 1 tsp vanilla extract
• 2 3/4 c powdered sugar

Remaining Ingredients:

• 1/2 c seedless raspberry jam

Directions

1. preheat oven to 350oF
2. Coat 2-9in round cake pans with cooking spray and line bottoms of pans with wax paper
3. Lightly spoon 3c cake flour into dry measuring cups and level with knife. Combine flour, cocoa, and next 3 ingredients (thru salt). Set aside.
4. Beat granulated sugar and butter with mixer at med speed 4 min. Add egg whites to sugar mixture, beat at med speed 5 min or until fluffy. Combine buttermilk, food coloring and 1 tsp vanilla in a small bowl, stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, mix just until moistened.
5. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubblesl. Bake at 350oF for 28 min or until wooden pick comes out clean. Cool in pans 10 min then remove from pans. Cool cake layers completely on wire racks.
6. To prepare frosting, combine cheese and vanilla with mixer. Add powdered sugar and beat at low speed until just blended (do not overbeat)
7. To assemble cake, place 1 cake layer on a plate. Spread with jam, top with 2nd cake. Spread frosting over top and sides. Store cake loosely covered in frig.